Measuring Ingredients and Reading Recipes Measuring Ingredients 1

Measuring Ingredients and Reading Recipes

Measuring Ingredients 1. Two. Types of Measurements Are: a. Liquid b. Dry

2. Flour Spoon into dry measuring cup then level off. Don’t ever tap the cup or pack the flour down. Itwill release the air needed.

3. Sugar/Salt Scoop into dry measuring cup, then level off

4. Brown Sugar Spoon into a dry measuring cup, pack down, then level off *Itshould hold its shape when released.

5. Shortening Spoon into a dry measuring cup, pack down, then level off 2. Water Displacement Method 1.

6. Water/Milk/Oil Pour into a liquid measuring cup and view at eye level (Don’t hold the cup in the air while measuring. Itshould stay on a flat level surface. )

7. Butter/Margarine Cut on the wrapper markings

8. Eggs Crack one at a time into a separate container, then add to the recipe

Reading a Recipe 9. Always read the ENTIRErecipe before beginning. Thisis the MOST important step! 10. Never skip steps or make up any of your own. 11. Make sure to preheat the oven early if needed.

Reading a Recipe 12. Ifa recipe has a range of cooking times (ex: bake for 18 -20 minutes), always set the timer for the lowest time and check it. You can always cook it longer, but you can’t “un-cook”.

Reading a Recipe 13. Never change the oven temperature. Itwill not cook your food faster. Itwill burn it or it will be undercooked. Always bake at the temperature the recipe calls for.

Reading a Recipe 14. Do not measure ingredients directly over the mixing bowl. Ifyou overmeasure, you may not be able to fix it.

Doubling or Dividing a Recipe: Stays the Same: Cooking Temperature Ingredients Used Directions Changes: Length of Cooking Time Amount of Ingredients Size of Pan/Dish

Baking with Glass: REDUCE the oven temperature by 25° Glass absorbs more heat and will cook your food more quickly.

Abbreviations T. , Tbsp. , or tbsp. =tablespoon Gal. =Gallon t. , or tsp. =teaspoon Hr. =hour Min. =minute Doz. =dozen Oz. =ounce C. =cup Qt. =quart lb. or #=pound Pt. =pint Pkg. =package

Equivalents Why do we need to know equivalents? So that we use the most efficient tools for measuring. For Example: Use 1/4 c. rather than 4 Tbsp.

Equivalents What is the most efficient way to measure the following measurements? 1/4 c. • 4 Tbsp. = • • • 3/4 c. 3 tsp. 1/8 c. = = = 1/2 c. +1/4 c. 1 Tbsp. 2 Tbsp.

Mrs. T. and Her Babies Helpful Hints: • T. =Tablespoon • t. = teaspoon • Mrs. T. has 3 baby t. ’s • There are 3 little t. ’s with 1 big T. Equivalents To Remember: • 1 Tablespoon =3 teaspoons • 1/2 Tablespoon =1 ½ teaspoons

Young T. and Cousin Oz. Helpful Hints: • Young T. just got his drivers license-He is 16 (16 Tablespoons) • He now gets to drive the “Cup Car” (1 Cup) • Cousin Oz. is half as old as Young T. -He is only 8 (8 Ounces) • It takes 8 ounces to fill up the “Cup Car” (8 oz. =1 c. ) Equivalents To Remember: • 8 Ounces =1 Cup • 1 Cup =16 Tablespoons • 3/4 Cup =12 Tablespoons • 1/2 Cup = 8 Tablespoons • 1/4 Cup = 4 Tablespoons • 1/8 Cup = 2 Tablespoons

GAL the Butterfly Helpful Hints: • GAL stands for Gallon • GAL’s wings are so QT! (Quart) • 4 Wings =4 Quarts • Small Circles Represent 1 C. Equivalents To Remember: • 4 Cups =1 Quart • 4 Quarts =1 Gallon • 16 Cups =1 Gallon

The Cup Kids Helpful Hints: • Each Kid represents 1 cup Equivalents To Remember: • 2 Cups =1 Pint • 2 Pints =1 Quart • 4 Cups =1 Quart

Gallon and Pint Equivalents

Gallon Man

Equivalents Chart

Other Important Equivalents To Remember 1 stick of butter/margarine =1/2 cup 5 Tbsp. +1 tsp. =1/3 cup 8 oz. =1 c. 16 oz. =1 lb.